The Resilient Larder

Originating in southern Italy, where San Marzano and other plum tomatoes reign supreme, passata is a thick, intensely tomatoey puree that’s perfect for sauces, pizza, stews, and so on. From the verbpassareto go through—fresh tomatoes get heated just until their juices are released and their flesh soft, then are passed through a mill to remove skins and seeds.

Whether toasting to the year behind (or better year approaching!), the gathering of friends and loved ones, a sacred tradition, or simply making merry, celebratory cocktails—and mocktails—have become synonymous with holiday gatherings.

Made with Neufchâtel in France, egg whites in Japan,quark in Austria,and duro blando in El Salvador, cheesecake is a beloved, celebratory offering country to country. So you’d better believe that we’re already elbows deep in tempering cheeses for the onslaught of holiday gatherings.
Before you get toooo into the pragmatics of preserving for winter by means of pickling, start by dipping your toes into the foundation. Pickling is a method of acidifying alkaline or basic (low acid) vegetables—say, green beans, which are pretty neutral on the pH scale at 6.5-7.0, or radishes, which clock in at 5.5-6.0.
I would not have made it through this busy, presummer week in the fields if I hadn’t made a tray of these easy, delicious power bars on Monday. Not that you need a reason....
What, pray tell, is applesauce? In vogue since Medieval times (and—sidenote—it’s also a synonym for malarkey/fiddlesticks/poppycock), is it a condiment? A dessert in and of itself? A literal sauce for meats and poultry? For us it’s all of the above, as well as a remarkable ingredient in cakes.

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